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Imagine biting into a warm focaccia filled with crispy panko chicken, smooth homemade romesco sauce, and fresh zingy salad. This sandwich takes summer lunches to an entirely new level. The combination of garlic parsley butter melting into the bread with grated parmesan creates an irresistible foundation for the crispy chicken and velvety romesco sauce.
I first made these sandwiches for a family beach day last summer, and they disappeared faster than anything else I brought. The romesco sauce was the unexpected star that everyone wanted the recipe for afterward.
Essential Components
- Golden Chicken Base: Chicken cutlets coated in flour, egg, and panko for ultimate crispiness.
- Signature Romesco: Roasted red peppers, sun-dried tomatoes, almonds, garlic, olive oil, balsamic vinegar, smoked paprika, and sea salt.
- Creamy Greens: Lettuce and arugula dressed with sour cream, mayonnaise, parmesan, lemon juice, and black pepper.
- Bread Selection: Focaccia, ciabatta, or sourdough for structure and flavor.
- Flavor Butter: Softened butter mixed with garlic and parsley for an aromatic base.
Cooking Method
- Chicken Preparation:
- Slice chicken breasts into thin cutlets. Dredge in flour, dip in beaten egg, then coat with panko breadcrumbs. Pan-fry in olive oil over medium heat for 4 minutes per side until golden brown.
- Sauce Creation:
- Blend roasted red peppers, sun-dried tomatoes, toasted almonds, garlic, olive oil, balsamic vinegar, smoked paprika, and sea salt until smooth.
- Frying Technique:
- Transfer fried chicken to a paper towel-lined plate and let rest for 3 minutes to maintain crispness.
- Salad Assembly:
- Whisk sour cream, mayonnaise, lemon juice, parmesan, and black pepper. Toss with lettuce and arugula just before serving.
- Bread Toasting:
- Spread garlic parsley butter on focaccia halves, sprinkle with parmesan, and broil until golden.
- Perfect Assembly:
- Spread romesco sauce on toasted bread, layer crispy chicken, top with salad, and cover with remaining focaccia half.
- Final Packaging:
- Cut into portions, wrap in parchment paper, and refrigerate for up to 4 hours.
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The first time I made romesco sauce, I was astounded by how something so simple could taste so complex. My husband now requests it weekly, not just for sandwiches but as a dip for vegetables and spread for morning toast.
Serving Ideas
Pair this sandwich with crispy potato wedges tossed with rosemary and sea salt. For a lighter option, a cucumber salad with white wine vinegar and dill provides refreshing contrast. Grilled corn on the cob with chili butter maintains the summery essence.
Creative Variations
Substitute crispy breaded fish fillets for a seafood version. Use marinated portobello mushrooms for a vegetarian alternative. Add chipotle peppers to the romesco sauce for smoky heat. Experiment with olive-studded focaccia or rosemary ciabatta for a new flavor profile.
Keeping Fresh
Wrap assembled sandwiches tightly in parchment and refrigerate for up to 6 hours. For longer storage, keep components separate: store chicken in an airtight container with paper towels to maintain crispness, refrigerate romesco sauce for up to 5 days, and mix salad dressing separately from the greens until assembly.
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After years of sandwich-making, this crunchy chicken romesco creation remains my crowd-pleasing signature. The combination of textures and flavors demonstrates that sandwiches can stand proudly as sophisticated main courses.
Frequently Asked Questions
- → Can I make the romesco sauce ahead of time?
- Yes! The romesco sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This is a great time-saver when preparing these sandwiches.
- → What can I substitute for focaccia bread?
- If you can't find focaccia, ciabatta or a crusty French bread would work well. You could also use a sturdy sourdough or even a high-quality burger bun in a pinch.
- → How do I know when the chicken is fully cooked?
- Since the chicken cutlets are thin, they cook quickly. After 4 minutes per side, they should be golden brown on the outside. To be certain, use a meat thermometer - chicken is done at 165°F (74°C).
- → Can I make this sandwich vegetarian?
- Absolutely! Replace the chicken with crispy breaded eggplant slices, portobello mushrooms, or even cauliflower steaks for a delicious vegetarian version that still has great texture.
- → How do I store leftovers of this sandwich?
- Wrap any leftover assembled sandwiches tightly in parchment paper and refrigerate for up to 24 hours. For best results, store the components separately and assemble just before eating.